In one of my Thanksgiving trips to New York, I was introduced to this little hole in the wall bakery called Levain. I would have never known to stop in it because it is so tiny and is a couple steps down below the sidewalk. I guess the line wrapping around the corner might have given it away, but still…I felt like I was a local for the day discovering the hot spots in NYC. And ohmygosh I could not be a local because I would want to buy these cookies everyday. First off, they are ginormous, and second, they are fluffy, chewy, gooey, yummy, melt in your mouth, and everything you could ever ask for in a cookie. I try not to remember how they taste because I haven’t had anything that comes close to comparing since.
I have recently been trying to perfect my own chocolate chip cookie recipe mainly due to the fact that I haven’t found a delicious chocolate chip cookie in any bakery in Zurich (if anyone knows of one, please enlighten me). I started google searching “bakery style chocolate chip cookies” and much to my delight, Levain bakery copy cat cookie recipes popped up. I don’t know how, but the mixer magically appeared in my hand and I was whipping up a batch within minutes.
I must say, this recipe (or how mine turned out) did not compare to the real thing. But they were very tasty and had the look of a bakery style chocolate chip cookie. These are a bit more bread like due to the surprising bread flour ingredient, meaning fluffier than a normal cookie. I brought them to book club and people seemed to love them, but, personally I am going to continue on my search for a more dense, chewy chocolate chip cookie recipe.
Get excited because cookie testing has officially begun!
Happy weekend everyone.
- 2 cups bread flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, cold
- 3/4 cup + 4 teaspoons brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet or dark chocolate chips (or chunks)
- Optional: 1 cup walnuts
- In a medium bowl, combine the flours, baking soda, baking powder, and salt.
- In a separate large bowl, beat the butter on medium speed with your mixer for about 1 minute. Add in both sugars and beat for another 1-2 minutes, until the butter and sugars are combined. Add in the eggs and vanilla and beat until mixed. Slowly incorporate the flour mixture, scraping the sides as you mix. Fold in the chocolate chips.
- Roll your cookie dough into about 2 inch balls. Place them on a baking sheet and refrigerate them for at least 30 minutes. If you want to refrigerate overnight, be sure to store them in a sealed container.
- When you are ready to bake, preheat your oven to 375 degrees F. Bake for 15-20 minutes, or until the cookies are golden brown. Let them cool for at least 5 minutes before serving.